🎄NEW!!! PONCHE DE CREME CREM 🎄(Updated Version)

Hello Everyone!!!

In Today’s video, I Will be making for you, PONCHE DE CREME (CREM) And this is the American version of egg nog, it is made every year around this time especially for Christmas. I hope you found this tutorial helpful and inspiring. Let me know if you decide to give it a try. Thanks so much for watching and I look forward to your comment and giving the video a thumbs up.
#Christmaseggnog #Punchahcreme #Coquito #Homemadeeggnog


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RECIPE

6 LARGE EGG YOLKS (ROOM TEMP.)
1/2 PEEL OF A FRESH LIME
3 CANS OF EVAPORATED MILK
2 CANS OF SWEETENED CONDENSED MILK
1 TSPN ANGOSTURA BITTERS
2 TSPNS VANILLA EXTRACT
1/2 TSPN FRESHLY GRATED NUTMEG
1/2 CUP BICARDI OR OVERPROOF WHITE RUM

★★★ (PLEASE READ)
I WOULD SUGGEST STARTING WITH 1/2 TO 3/4 CUP, ESPECIALLY IF YOU’RE USING THE OVERPROOF WHITE RUM DEPENDING ON HOW POTENT YOU WANT IT.

METHOD

IN A MEDIUM SAUCEPAN OVER LOW HEAT, POUR THE 3 CANS OF EVAPORATED MILK AND BRING TO A SIMMER; WHILE THE MILK IS COMING TO A SIMMER, WHISK THE EGG YOLKS IN A MEDIUM GLASS BOWL. USING A LADLE, TAKE SOME OF THE HOT MILK AND SLOWLY ADD TO THE EGG YOLK MIX, CONSTANTLY WHISKING.

REPEAT WITH ANOTHER LADLE OF HOT MILK AND WHISK, THEN POUR THE TEMPERED EGG YOLK MIX INTO THE POT WITH THE REMAINING MILK AND STIR, SIMMER ON LOW FOR A FEW MINUTES UNTIL MIXTURE IS THICK ENOUGH AND THE MIXTURE COATES THE BACK OF A SPOON.

STRAIN THE MIXTURE INTO A PITCHER WITH A FINE MESH STRAINER AND CHILL IN THE REFRIGERATOR FOR A COUPLE OF HOURS. YOU CAN ADD THE LIME PEEL AT THIS POINT.

REMOVE FROM THE REFRIGERATOR, DISCARD THE LIME PEEL AND POUR THE CUSTARD MIX INTO A BLENDER, ADD THE REMAINING INGREDIENTS AND MIX WELL. POUR INTO A PITCHER OR CLEAN STERILIZED GLASS BOTTLES TO STORE.



P.S.
SERVE WITH LOTS OF ICE, GARNISH WITH A LITTLE GRATED NUTMEG, THIN STRIPS OF LIME PEEL OR CRUSHED PEPPERMINT CANDY CANE.
Instructions
See Video.


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Music in this video
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Artist - Aakash Gandhi
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